Veggie-Loaded Nachos Supreme
with Saucy Beans & Creamy Corn Slaw
Cooking time
20 minutes
Servings
4
Calories
660 /serving
Dad joke coming your way: What do you call a cheese that isn’t yours? Nacho cheese! These oven-crisped tortilla chips have mozza and more, including protein-rich beans in a spiced tomato sauce and a yummy slaw.
We will send you:
- 300g Shredded cabbage
- 125ml Whole corn kernels
- 100ml Tomato sauce
- 796ml White kidney beans (canned)
- 86ml Sour cream
- 120g Grated mozzarella
- 12 Wheat flour tortillas
- 7g Playa del Cumin spices (cumin, paprika, salt, red pepper bell, dextrose, garlic, caramel colour, canola oil, oregano, Cayenne pepper, cloves, cellulose)
- 30ml Lime juice
Contains: Milk • Sulphites • Wheat
You will need:
Total Fat
18 g
Saturated Fat
7 g
Sodium
1310 mg
Total Carb
96 g
Sugars
9 g
Protein
33 g
Fibre
17 g
Preparation
Make the tortilla chips
- Preheat the oven to 450°F.
- Stack the tortillas and cut into 8 wedges.
- On a foil-lined sheet pan, toss with a drizzle of oil and a pinch of salt.
- Bake, flipping halfway, 12 to 14 min., until crispy.
Cook the kidney beans
- Meanwhile, drain and rinse the kidney beans.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the spices and sauté, watching closely not to burn, 15 sec. to 30 sec., until fragrant.
- Add the kidney beans and spices. Sauté, 2 to 3 min., until fragrant.
- Add the tomato sauce and cook, stirring often, 1 to 2 min., until combined; season with S&P.
Assemble & broil the nachos
- When the tortilla chips are crispy, switch the oven to broil.
- Top with the cheese.
- Broil, 2 to 3 min., until beginning to brown.
Make the slaw
- Meanwhile, in a large bowl, combine the cabbage, corn, lime juice, sour cream and S&P.
Plate your dish
- Divide the nachos between your plates.
- Top with the kidney beans and slaw. Bon appétit!
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